I love mangos. Especially sliced mangos dipped in chili lemon powder and coarse sea salt. I also like mango yogurt mousse with a simple white cake and an oh so buttery and flakey pie crust cookie bottom.

The recipe can be substituted with almost any fruit. In culinary school, we did a similar cake with raspberries. I’ve tried it with strawberries, peaches, and passion fruit– all very tasty. Its best to choose fruits that are quite sweet and ripe to balance the tartness of the yogurt.

The mousse cake can also be frozen and served like an ice cream cake. My taste testers prefer them frozen or slightly thawed from the freezer. Its a very refreshing dessert perfect for summer nights.

Hi Alex, I’m sorry the directions were a bit confusing. I’ve updated it with links to the recipes for the crust and white cake. By prepared molds, I meant lining the entremet molds with acetate strips (plastic cake strips).

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